This Cheesy Pasta Bake is made Alfredo Style, with heavy cream and two kinds of amazing Mahon Menorca cheeses. I made these in the individual ramekins for a perfect portioned side dish.
Unsalted Butter | Heavy Cream Mahon Menorca Cheeses Pasta Water | Salt & Pepper Rigatoni Pasta
Cook the pasta al dente. In a separate pan, melt butter and add cream, heat till warm. Take off heat and add shredded cheese.
Let pasta cool, then arrange your rigatoni pasta in the individual ramekins in a standing position. Pour over the sauce, to come up to about 1/2 way of the height of the ramekins.
Sprinkle semi-cured Mahon Menorca cheese on top and broil for approximately 5 minutes, until bubbly and golden on top.
The sauce envelopes the holes in the pasta and the finished product is soft and cheesy at the bottom, and slightly crunchy with extra bubbly cheese on the top. SO GOOD!